Saturday, 12 March 2011

Sunday Lunch

Whist thinking about that book, ‘ Catching Fire..”, I was inspired to cook up a Sunday lunch. Well, we eat at 5 o’clock here... very late Sunday lunch I know - Family favourite, Roast Chicken with all the bits. Well ‘bits’ in this case includes cooking the chicken in a brick.... does anybody remember chicken bricks, and if so, are they brave enough to admit to it!

Before you put the chicken in the brick, lay 3 leeks along bottom of it and half cover them with water. Pop the chicken on top of the leeks, stuffing with herbs and seasoning and half a lemon and cover with slices of bacon....

Pop it all  into  a cold oven, turn on to about 190/200 degrees and forget about it  for say, 90 minutes to 2 hours, rather depends on the size of the chicken....Take the brick out of the oven and remove the lid. The bacon should be a nice golden colour by now, so wrap it up and keep it warm.. but don’t do what I always do and forget about it till Monday! Chicken goes back into t’oven for about 30 minutes, to finish cooking and browning, and you know the rest...

Leave it to rest for 15 minutes, sort out vegies etc, and oh, yes, gravy? Well, that’s the joy... simply tip out the gooey leeks into a blender, whizz up and serve with.  It really is the most delicious, light, tasty “gravy”.... I was told that’s how the French do it and that was good enough for me!

But what’s really nice for Monday supper is chicken and roast veg soup.... Boil up a litre of stock add a tin of tomatoes, season, add herbs and 2 handfuls of barley and the same of green lentils , I like to add tarragon and a bit of basil for this soup. Simmer for about 40 minutes then add the left over chicken and roast vegies... let it all heat through PROPERLY and dish up with a fresh green leaf salad and chunky bread -

Not posh nosh, but seriously good nosh - bon appetit!

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